Shoyuzuke – Soy-Pickled Soft-Boiled Egg
The ramen shop secret — a jammy-yolked soft egg bathed in soy for at least six hours becomes something you will crave.
Nutritionper 100 g›
150
Calories
12g
Protein
3g
Carbs
10g
Fat
Ingredients
| 6 | Large eggs | |
| 120 ml | Soy sauce | |
| 120 ml | Mirin | |
| 240 ml | Water | |
| 1 tbsp | 15 ml | Sugar |
Instructions
- Soft-boil the eggs: bring water to a boil, lower the eggs in gently, and cook exactly 7 minutes. 2. Transfer to an ice bath for 5 minutes, then peel carefully. 3. Combine soy sauce, mirin, water, and sugar in a saucepan and bring to a gentle simmer for 2 minutes. 4. Cool completely, then pour over the peeled eggs in a ziplock bag or airtight container. 5. Refrigerate for at least 6 hours — overnight is ideal, 12–24 hours for full flavor.